Cut the butternut squash vertically into half.
Place half of the squash on the baking tray or Airfryer bin.
Apply some oil onto the top of the cut squash.
Roast the squash for 15 mins on 400F.
After 15 mins remove and let it cool.
Once the squash cools, gently peel off the skin and chop into chunky pieces.
Meanwhile. switch the Instant Pot to Saute mode.
Once the bowl is hot, add 1 tbsp coconut oil.
Let the coconut oil melt and then add chopped garlic and grated ginger.
Roast the garlic-ginger for 10 seconds, then add chopped onions.
Cook the onion for about 2 mins and then add chopped apples.
Add chopped celery stick and stir everything together.
Now add cinnamon, nutmeg and paprika to the IP bowl.
Add 2 cups of water and 1 tsp salt. Stir everything together.
Cover the IP with lid and switch to Pressure Cook mode on High Pressure.
Close the venting and set 10 mins timer for pressure cooking.
After 10mins, release pressure naturally.
Once the pressure is released, add chopped butternut squash and mix everything well.
Transfer this mix to the blender jar and make a smooth paste.
Transfer this paste back to the IP and switch to Saute mode.
Add 1 tsp pepper and adjust the salt. Let the soup simmer for about 5 mins.
After 5 mins, turn off the IP and serve soup warm.